Meyer Lemon Curd Tart

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Make sure you add the water slowly, I did so all at once and my dough as too sticky, but I was still able to roll it out by dusting with a lot of flour.

Don't be intimidated if you're never made pastry dough before. I hadn't, and when i first started trying to form the dough I thought there was no way i could make the crust. But I stuck with it and it does get easier the more you handle.

I also made this in little tartlet pans instead of one big tart pan. I believe this makes it much easier, as the dough seems to tear easily.

Very very rich, and the best lemon tart I've had.

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I modified the recipe and used a Gluten Free Pie Crust mix - The lemon curd was fabulous - really rich and beautiful

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Costco had a big box of meyer lemons so i was determined to find some excellent recipes to try and boy, oh-boy was this a goodie! We brought it to a Christmas party last night and it was a BIG hit.
As usual, i had some trouble with the crust, but I've never NOT had a problem with crust. I just had to "piece" some of it together in the tart pan and it looked perfect. The crust was also yummy.
The curd was perfectly balanced.
The cook time was 12 minutes for me and i was a little nervous that i might be overcooking it but it came out perfect.
BTW, protect your oven and make sure you put a cookie sheet under the tart pan as mine leaked a little.
Also, i made the tart look very "holiday" with beautiful fresh cherries (Peru around the perimeter and blueberries in the center. It looked like a professionally baked tart. Very impressive!

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I took the tart to work for a luncheon and everyone loved it! This was my first experience with meyer lemons and I really enjoyed the sweet tartness. The recipe did take a bit of time, but it was well worth the effort.
Thanks for a great recipe! Will definitely make it again!

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I make this tart this afternoon and everything was going great until the final bake. When I took the tart out of the oven it had browned slightly on the top. The flavor was wonderful and my guests loved it. It just did not have that really wonderful yellow color on the top. I thought that maybe it was the butter that was browning. Any help.

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After looking for a recipe for meyer lemon tart that doesn't call for a double boiler and a thermometer, this recipe did the trick. Making the curd itself is really simplicity and getting it thick enough is really a matter of preference. The curd is really smooth with the right balance of tart and sweet. I do have access to Meyer lemons, which are milder and sweeter than your average store bought lemons. And how to make it even easier? I bought a frozen sweet flan or pie shell. Served this several times at sit down dinners as dessert with everyone fighting to take some home. Thanks for the great recipe!

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I made this with plain grocery store lemons, and put it in a ready made graham cracker crust. Both my husband and I like the balanced sweet and tart flavor and the smooth custard consistency of the filling. It is extremely rich and filling, even though I cut the butter back by 1/3. Will be making this again.

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My family absolutely LOVED this, especially my wife who loves lemon meringue pies (minus the meringue. I couldn't find meyer lemons so I went with regular lemons and a mandarin orange. A little tart, but still amazing!!

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Both curd and crust are excellent. I must not have thickened the curd enough on the stove, though, because it took quite a bit more than 15 minutes to set up in the oven. As a homegrower with quite a few citrus trees, I can affirm that using tree-ripened Meyer lemons is an absolute must -- good Meyer lemons bear little resemblance to the sour drek available in typical grocery stores.

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Delicious!

Ann makes cooking look so easy it is fun to try her recipes.
Joyce